Let's be honest, the word 'beef' doesn't really cover the myriad possibilities the lovely cow presents on the food front. British beef is the envy of Europe in terms of texture and flavour, and our love of this great meat even led us to be collectively knicknamed the roasted version. The past decade has seen it get a bad press, but it didn't take a genius to work out that feeding sheep and cows to cows was a bad idea. Great British beef is a thing to be immensely proud of, and to take great pleasure in serving and eating. The farmers and butchers in our directory have the real stuff. There are a hundred different ways to cut and cook your beef. Try one of our recipes.

"Richard's Steak Tartare"

Steak Tartare is a funny thing, and the ingredients are very personal, as is the mixing. The ingredients must be super fresh. Done well, it is the best thing in the world, and this is how I like it,

300g of beef fillet or sirloin (chilled from the fridge
1 tbsp capers (the salted in a jar kind, rinsed, drained and chopped)
2 finely chopped shallots
2 tbsp flat leafed parsley, finely chopped
1 tbsp good quality olive oil
3 cornichons, finely chopped
3 dashes of Tabasco (personal taste, but start off at one!)
1/2 tsp of sea salt flakes
lots and lots of black pepper
2 egg yolks

Trim off any fat or sinew from the meat. Chop it by hand or use a mincer, but not the food processor (spoils the flavour). Put the mine into a chilled bowl and add the everything except the egg yolks. Place onto two plates and make a small dent in the top of each mound and drop the egg yolk into it. Spread onto warm melba toast.